Seekh Kebab

Seekh Kebab is a popular Indian appetizer typically eaten with a side of green chutney. These flavorful bites of lamb or beef are made with freshly ground whole spices. Traditionally, they’re made in a tandoor (a large clay oven), but most of us just make them on the grill.

“Seekh” just means rods or “skewers.” In most places, seekh is pronounced seek… like, hide and go seek kebab. Seriously, go seek kebab because its good. Bahaha – maybe it should be hide and go eat Seekh Kebabs so that you don’t have to share 😉 Alright, alright – I’m done. Thanks for sticking through that… now, onto the meaty stuff.

Seekh kebabs can be made with any ground meat – chicken, goat, lamb or beef. You have to finely mince the meat in a food processor, combine it with all of the spices and then wrap the meat onto skewers. After that, just heat up the grill!

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This kebab is similar to the shami kebab, which is also made of minced meat. Like my shami kebab and malai kofta recipes, this seekh kebab is part of Mughlai cuisine (aka dishes brought to India by Mughal rulers who traveled from Persia and Afghanistan). Mughlai dishes are some of my favorite dishes because they’re made with whole spices and are therefore awesome flavorful.

Prep these skewers in advance, so that they’re ready when you’re ready to grill. I’ll sometimes eat these kebabs right off the skewer (like a corndog… back when I used to eat those). You can also slice them up and serve them over grilled veggies. They’re especially tasty with grilled lemons. Enjoy!

The fresh ground spices are the key here, really makes the mint and cilantro burst out! I got all fancy, and served broiled kebab-sans-stick on a bed of lightly-vinaigrette’d greens with red onion and cherry tomatoes in a 3-ingredient naan wrap, with a yogurt sauce (half a bell pepper, a serrano pepper, some mint and cilantro, and a few sprinkles of salt, pureed with a hand blender) to drizzle over the kebab before wrapping. This one is going to be a regular in our house!

Hi – about how many does this make? And if served with your Shami Kebab and a side dish do you think this would be enough for 4 for dinner? Just trying to get an idea if I need to increase the kebab recipes.

South Asian Persuasion

by Ashley Singh Thomas

Miss eating your favorite Indian recipes now that you're gluten-free? This eBook includes 100+ north Indian and south Indian recipes that have been converted to be Paleo-friendly! These recipes are so flavorful that you'll never get bored following your new, healthier lifestyle!

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